Frozen food products, emulsifying systems, and related methods

ABSTRACT

The present invention relates to frozen food products, such as ice creams, comprising special emulsifying systems. The emulsifying system preferably contains mono esters of 5 propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well a reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a Continuation application of U.S. Ser. No.12/516,506, filed on Dec. 17, 2009, which is a National StageApplication of PCT/DK2006/000662, filed Nov. 27, 2006 and whichapplications are incorporated herein by reference. A claim of priorityto all, to the extent appropriate is made.

TECHNICAL FIELD OF THE INVENTION

The present invention relates to frozen food products, such as icecreams, comprising special emulsifying systems. The emulsifying systempreferably contains mono esters of propane-1,2-diol and fatty acids,such as 2-PGME, and it may furthermore contain additional emulsifierssuch as 1-PGME and/or diglycerides. The invention furthermore relates tothe emulsifying systems as such as well as methods of preparing thefrozen food product.

BACKGROUND OF THE INVENTION

Frozen food products, such as ice creams, are particularly appreciatedfor their creamy and smooth characteristics. The organolepticcharacteristics of traditional frozen food products are sensitive toeven small temperature variations which is typically observed duringstorage, distribution, or handling. This is particularly problematicwhen a consumer purchases a frozen food product and does not consume itquickly. When a longer period of time elapses from the frozen foodproducts is taken from the deep frozen section in the retail store untilit is placed in a domestic freezer, a partial thawing of the frozenproduct takes place before it is refrozen. Such cycles of temperaturevariation, which is known as “heat shock”, is known to reduce theoverall organoleptic perception of the frozen food products.

In the prior art some emulsifiers have been applied in the preparationof frozen food products to reduce this problem:

In the US patent application US 2005/0,123,666 an ice cream containing apropylene glycol monoester, unsaturated monoglycerides, and sorbitantri-stearates is disclosed.

The PCT application WO 2005/060,763 a low fat ice cream formulationcomprising a propylene glycol monoester and a mono-diglyceride isdisclosed.

However, there is still an unmet need for frozen food products having animproved quality and an improved robustness towards heat shock.

SUMMARY OF THE INVENTION

An object of the present invention is to provide a frozen food producthaving improved organoleptic properties, as well as methods ofproduction and emulsifying systems useful for preparing said frozen foodproduct.

In particular, it is an object of the present invention to provide afrozen food product having one or more of the characteristics: a reducemelt rate, an improved creaminess, a reduced coolness, an improvedsmoothness, and combinations thereof.

The inventors have made the surprisingly discovery that 2-PGME used infrozen food products, and particularly in low fat frozen food products,results in improved organoleptic and sensory properties as well areduced rate of melting.

Thus, one aspect of the invention relates to a frozen food productcomprising an emulsifying system comprising a 2-propylene glycolmonoester of a fatty acid (2-PGME).

Another aspect of the present invention relates to an emulsifying systemcomprising a 2-PGME of a fatty acid.

Yet an aspect of the present invention is to provide a packagedemulsifying system comprising a container, said container comprisingsaid emulsifying system.

Yet another aspect of the present invention is to provide a method ofpreparing a frozen food product, the method comprising the step of

-   -   a) mixing a food intermediate with said emulsifying system,    -   b) optionally, heating the mixture to a temperature sufficient        for the emulsifying system to melt, and    -   c) freezing the resulting mixture.

Still another aspect of the present invention is the use of saidemulsifying system for emulsifying a frozen food product.

Still another aspect of the present invention is the use of saidemulsifying system for emulsifying frozen desserts, ice cream, low fatice cream, ice milk, sherbets, sorbet, frozen fruit juice, frozenyoghurt, frozen water ice, aerated frozen bars, whipped dairy cream,unwhipped dairy cream, whipped imitation creams and unwhipped imitationcreams.

In general the various aspects of the invention may be combined andcoupled in any way possible within the scope of the invention. These andother aspects, features and/or advantages of the invention will beapparent from and elucidated with reference to the embodiments describedhereinafter.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 shows a SEM picture of an ice cream containing PGME(approximately 50% 2-PGME and 50% 1-PGME) as well as unsaturateddiglycerides,

FIG. 2 shows a SEM picture of an ice cream containing PGME(approximately 50% 2-PGME and 50% 1-PGME) as well as unsaturatedmonoglycerides and diglycerides,

FIG. 3 shows a SEM picture of an ice cream containing PGME(approximately 50% 2-PGME and 50% 1-PGME) as well as saturatedmonoglycerides and diglycerides,

FIG. 4 shows a SEM picture of an ice cream containing PGME(approximately 33% 2-PGME and 66% 1-PGME) as well as saturatedmonoglycerides and diglycerides, and

FIG. 5 shows a SEM picture of an ice cream containing PGME(approximately 22% 2-PGME and 78% 1-PGME) as well as saturatedmonoglycerides and diglycerides.

The present invention will now be described in more detail in thefollowing.

DETAILED DESCRIPTION OF THE INVENTION

An aspect of the invention relates to a frozen food product comprisingan emulsifying system comprising a 2-propylene glycol monoester of afatty acid (2-PGME).

In the context of the present invention, the term “emulsifying system”generally relates to the emulsifier(s) of the frozen food product aswell as other useful components, such as additives and/or solvents. Theemulsifying system may comprise one or more emulsifiers, such as 2, 3,4, 5 or 6 different emulsifiers. The components of the emulsifyingsystem can both be applied to the other ingredients of the frozen foodproduct as a mixture, or separately but at the same time. Alternatively,the components of the emulsifying system can be applied to the otheringredients of the frozen food product separately and at different timesduring the production of the frozen food product.

In the context of the present invention, the term “2-propylene glycolmonoester of a fatty acid” or “2-PGME” relates to a mono ester of afatty acid and propane-1,2-diol having the general formula I,

wherein R is the hydrocarbon portion of the fatty acid, which fatty acidhas been esterified with propane-1,2-diol. The general formula Iincludes any enatiomers and racemates of the 2-PGME.

In some preferred embodiments of the invention, the emulsifying systemadditionally comprises a 1-propylene glycol monoester of a fatty acid(1-PGME). In the context of the present invention, the term “1-propyleneglycol monoester of a fatty acid” or “1-PGME” relates to a mono ester ofa fatty acid and propane-1,2-diol having the general formula II

wherein R is the hydrocarbon portion of the fatty acid, which fatty acidhas been esterified with propane-1,2-diol. The general formula IIincludes any enatiomers and racemates of the 1-PGME.

Preparation of the 2-PGME and 1-PGME is well known to the person skilledin the art, e.g. in Martin and Lutton, the contents of which areincorporated herein by reference. The preparation of the 2-PGME and1-PGME may e.g. involve esterification using protection groups toprotect either the 1-hydroxy or the 2-hydroxy group. Alternatively,2-PGME or 1-PGME may be provided by isolating the individual molecularspecies from a mixture of 2-PGME and 1-PGME by means of chromatography.

The ratio by weight of 2-PGME and 1-PGME may e.g. be at least 1:4, suchat least 1:3, or at least 3:7, preferably at least 1:2, such as at least4:7, and even more preferably at least 4:6, such as at least 1:1. It isenvisioned that the ratio by weight of 2-PGME and 1-PGME in theemulsifying system may e.g. be at least 2:1, such as at least 3:1, atleast 8:2, or at least 9:1.

In the context of the present invention, the term “weight ratio” relatesto the ratio between the weights of the mentioned components. Forexample, a mixture comprising 2 g 2-PGME and 6 g 1-PGME would have aratio by weight of 2-PGME and 1-PGME of 2:6 which is equal to 1:3 or0.333 (that is: 1 divided with 3). Similarly, a mixture comprising 2 g2-PGME and 4 g 1-PGME would have a ratio by weight of 2-PGME and 1-PGMEof 2:4 which is equal to 1:2 or 0.5 (that is: 1 divided with 2).

The ratio by weight of 2-PGME and 1-PGME is normally in the range of1:10 to 10:1, such as in the range of 1:8-8:1, preferably in the rangeof 1:6-6:1; such as in the range of 1:4-4:1, and even more preferably inthe range of 1:2-2:1, such as in the range of 1:1.5-1.5:1, andpreferably in the range of 4:5 to 5:4

It is also envisioned that the ratio by weight of 2-PGME and 1-PGME maybe in the range of 3:7 to 10:1, such as in the range of 3:7 to 8:1,preferably in the range of 3:7 to 6:1, such as in the range of 3:7 to4:1, and even more preferably in the range of 3:7 to 2:1, such as in therange of 3:7 to 1:1.

It is also envisioned that the ratio by weight of 2-PGME and 1-PGME maybe in the range of 3:7 to 10:1, such as in the range of 1:1 to 10:1,preferably in the range of 2:1 to 10:1, such as in the range of 4:1 to10:1, and even more preferably in the range of 6:1 to 10:1, such as inthe range of 8:1 to 10:1.

Normally, the 2-PGME is present in an amount of at least 0.01% by weightof the frozen food product. The 2-PGME may for example be present in anamount of at least 0.05% by weight of the frozen food product, such asat least 0.1%, and preferably at least 0.2%, such as at least 0.25%.

In the context of the present invention, mentioned percentages areweight/weight percentages unless stated otherwise.

The 1-PGME may e.g. be present in an amount of at least 0.01% by weightof the frozen food product. The 1-PGME may for example be present in anamount of at least 0.05% by weight of the frozen food product, such asat least 0.1%, and preferably at least 0.15%, such as at least 0.20%.

Typically, the 2-PGME is present in an amount of at least 0.01% byweight of the frozen food product and the 1-PGME is typically present inan amount of at least 0.01% by weight of the frozen food product. The2-PGME may e.g. be present in an amount of at least 0.05% by weight ofthe frozen food product and the 1-PGME may for example be present in anamount of at least 0.05% by weight of the frozen food product, such asat least 0.1% of 2-PGME and at least 0.1% 1-PGME, and preferably atleast 0.2% of the 2-PGME and at least 0.15% of the 1-PGME, such as atleast 0.25% of 2-PGME and at least 0.2% of 1-PGME.

The 2-PGME may be present in an amount of 0.01% to 10% by weight of thefrozen food product, such as 0.05% to 8%, preferably 0.1% to 6%, such as0.15% to 5%, and even more preferably 0.2% to 4%, such as 0.2% to 3.5%.

The 1-PGME may be present in an amount of 0.01% to 10% by weight of thefrozen food product, such as 0.05% to 8%, preferably 0.1% to 6%, such as0.1% to 5%, and even more preferably 0.15% to 4%, such as 0.2% to 3.0%.

Normally, the 2-PGME is present in an amount of 0.01% to 10% by weightof the frozen food product and normally, the 1-PGME is present in anamount of 0.01% to 10% by weight of the frozen food product. The 2-PGMEmay e.g. be present in an amount of 0.05% to 8 by weight of the frozenfood product and the 1-PGME may for example be present in an amount of0.05% to 8% by weight of the frozen food product, such as 0.1% to 6% of2-PGME and 0.1% to 6% of 1-PGME, preferably 0.15% to 5% 2-PGME and 0.1%to 5% 1-PGME, such as 0.2% to 4% 2-PGME and 0.15% to 4% 1-PGME, and evenmore preferably 0.2% to 3.5% 2-PGME and 0.2% to 0.3%.

It is also envisioned that the 2-PGME may be present in an amount of0.05% to 1% by weight of the frozen food product and the 1-PGME ispresent in an amount of 0.05% to 1% by weight of the frozen foodproduct.

In some embodiments of the present invention the emulsifying systemcomprises one or more additional emulsifiers.

For example, at least one of the one or more additional emulsifiers maybe selected from the group consisting of a carboxylic acid ester of amonoglyceride, a carboxylic acid ester of a diglyceride, a phospholipid,a phospholipid derivative, a polyglycerol ester of polyricinolic acid, apolyglycerol ester of fatty acids, a citric acid ester of monoglycerides (citrem), sodium stearoyl lactylates (CSL), calcium stearoyllactylates (SSL), a polysorbate, an ammonium phosphatide, sorbitantristearate (STS), lactylated monoglycerides (LACTEM), acetylatedmonoglycerides (ACETEM), unsaturated monoglycerides, and mixturesthereof.

The additional emulsifier may for example be a diglyceride. Adiglyceride is the diester of two fatty acids and glycerol and may e.g.comprise the 1,2-diester and/or 1,3 diester of the fatty acids andglycerol.

The inventors have made the surprisingly discovery that the combinationof 2-PGME and diglyceride used in frozen food products, and particularlyin low fat frozen food products, results in improved organolepticproperties and melting properties relative to using 1-PGME, or 1-PGMEand monoglyceride.

In another embodiment of the present invention the additional emulsifiermay e.g. be a monoglyceride. A monoglyceride is a monoester of a fattyacid and glycerol.

In still another embodiment the additional emulsifier may for example bea monoglyceride and a diglyceride.

The fatty acid of the monoglyceride may e.g. be a saturated fatty acid.The fatty acids of the diglyceride may e.g. be saturated fatty acids.

The fatty acid of the monoglyceride may e.g. be an unsaturated fattyacid.

The fatty acids of the diglyceride may e.g. be unsaturated fatty acids.

The unsaturated fatty acids used in the context of the presentinvention, and particularly in the context of the 1-PGME and 2-PGME, inthe context of the diglyceride, or in the context of triglycerides, maye.g. comprise double bonds in the cis configuration or in the transconfiguration. It is even envisioned that a fatty acid may both comprisea double bond in the cis configuration and a double bond in the transconfiguration.

In preferred embodiments of the invention, a large fraction of doublebonds of the fatty acids of the 1-PGME and 2-PGME and/or of thediglycerides are in the cis configuration. For example, at least 75% ofthe double bonds of the fatty acids of the 1-PGME and 2-PGME and/or ofthe diglycerides may be in the cis configuration, such as at least 85%,preferably at least 90%, such as at least 95%, and even more preferablyat least 97.5% of the double bonds of the fatty acids may be in the cisconfiguration, such as at least 99%. In some embodiments of theinvention substantially none of the fatty acids of the 1-PGME and 2-PGMEand/or of the diglycerides are in the trans configuration.

In preferred embodiments of the invention, a large fraction of doublebonds of the fatty acids of the triglycerides, e.g. the triglycerides ofthe used fats, are in the cis configuration. For example, at least 75%of the double bonds of the fatty acids of the triglycerides may be inthe cis configuration, such as at least 85%, preferably at least 90%,such as at least 95%, and even more preferably at least 97.5% of thedouble bonds of the fatty acids may be in the cis configuration, such asat least 99%. In some embodiments of the invention substantially none ofthe fatty acids of the triglycerides are in the trans configuration.

The diglyceride may e.g. be present in an amount of at least 0.01% byweight of the frozen food product, such as at least 0.05% by weight, andpreferably at least 0.1%, such as at least 0.15%, and even preferably atleast 0.2%, such as at least 0.25%.

The monoglyceride may e.g. be present in an amount of at least 0.01% byweight of the frozen food product, such as at least 0.03%, andpreferably at least 0.06%, such as at least 0.08%.

Normally, the diglyceride is present in an amount of 0.01% to 5.0% byweight of the frozen food product. The diglyceride may for example bepresent in an amount of 0.02% to 3% of the frozen food product, such as0.05% to 1%, and preferably 0.01% to 0.75%, such as 0.15% to 0.5%, andeven more preferably 0.20% to 0.40%.

Typically, the monoglyceride is present in an amount of 0.01% to 5.0% byweight of the frozen food product. The monoglyceride may for example bepresent in an amount of 0.02% to 3% of the frozen food product, such as0.05% to 1%, and preferably 0.01% to 0.75%, such as 0.15% to 0.5%, andeven more preferably 0.20% to 0.40%.

In some embodiments of the invention, the monoglyceride is present in anamount of 0.01% to 5.0% by weight of the frozen food product and thediglyceride is present in an amount of 0.01% to 5.0% by weight of thefrozen food product

In some preferred embodiments of the invention, the monoglyceride ispresent in an amount of 0.02% to 1.0% by weight of the frozen foodproduct and diglyceride is present in an amount of 0.05% to 2.0% byweight of the frozen food product.

In an even more preferred embodiment of the invention, the monoglycerideis present in an amount of 0.05% to 0.25% by weight of the frozen foodproduct and diglyceride is present in an amount of 0.1% to 0.5% byweight of the frozen food product.

For example, the monoglyceride may be present in an amount of 0.05% to0.3% by weight and the diglyceride may be present in an amount of 0.15%to 0.5% by weight.

In some preferred embodiments of the invention, the frozen food productcomprises 2-PGME in an amount of 0.01% to 10% by weight, 1-PGME in anamount of 0.01% to 10% by weight, monoglyceride in an amount of 0.01% to5.0% by weight, and diglyceride in an amount of 0.01% to 5.0% by weight.

The frozen food product may e.g. comprise 2-PGME in an amount of 0.05%to 1% by weight, 1-PGME in an amount of 0.02% to 1% by weight,monoglyceride is present in an amount of 0.01% to 1% by weight, anddiglyceride is present in an amount of 0.05% to 1% by weight.

The frozen food product may e.g. comprise 2-PGME in an amount of 0.05%to 0.5% by weight, 1-PGME in an amount of 0.05% to 0.5% by weight,monoglyceride in an amount of 0.15% to 0.5% by weight, and diglyceridein an amount of 0.05% to 0.5% by weight.

The ratio by weight between the monoglyceride and the diglyceride istypically at most 95:5, such as at most 75:25, preferably at most 50:50,such as at most 40:60, and even more preferably at most 25:75, such asat most 10:90.

In some embodiments of the invention, the ratio by weight betweenmonoglyceride and diglyceride is in range of 2:98 to 98:2, such as 3:97to 80:20, preferably in the range of 4:96 to 60:40, and even morepreferably in the range 5:95 to 40:60, such as 6:94 to 25:75.

In some preferred embodiments of the invention, the frozen food productadditionally comprises one or more stabilizers.

The stabilizer may contain one or more different stabilizers, e.g. 2different stabilizers, 3 different stabilisers, 4 different stabilisers,or 5 different stabilizers.

The stabilizer may e.g. comprise at least one stabilizer selected fromthe group of agar, gelatine, gum acacia, pectin, guar gum, locust beangum, tara gum, gum tragacanth, xanthan, carrageenan, semi-refinedcarrageenan, eucheuma seaweed, semi-refined seaweed, semi-refinedcarrageenan, carboxymethyl cellulose, microcrystalline cellulose, sodiumalginate, propyleneglycol alginate and its salts, carob gum, guar gum,alginate, starch, and mixtures thereof.

In some preferred embodiments of the invention, the frozen food productadditionally comprises one or more anti-freeze proteins.

In some preferred embodiments of the invention, the frozen food productadditionally comprises one or more freezing point depressants.

The freezing point depressant may e.g. comprise at least one freezingpoint depressant selected from the group of an alcohol, a polyol, asugar, and a mixture thereof.

A useful alcohol is e.g. ethanol.

Useful polyols are e.g. sorbitol, mannitol, lactitol, xylitol, maltitol,glycerol, isomalt, erythritol, or mixtures thereof.

Useful sugars are e.g. sucrose, dextrose, fructose, fructose syrup,oligofructose, glucose syrup, polydextrose, corn syrup, inulin, ormixtures thereof.

In some preferred embodiments of the invention, the frozen food productadditionally comprises one or more isomerization inhibitors.

The isomerization inhibitor may e.g. comprise a chelating agent.

The chelating agent may comprise one or more chelating agents selectedfrom the group consisting of an amino acid, an aminocarboxylate, ahydroxycarboxylate, a polyphosphate, and mixtures thereof.

A useful amino acid chelating agent is e.g. glycine.

A useful aminocarboxylate chelating agent is e.g. ETDA.

Useful hydroxycarboxulate chelating agents are e.g. citric acid, tataricacid, or gluconic acid.

Useful polyphosphate chelating agents are e.g. hexametaphoshoric acid,pyrophosphoric acid, disodiumphosphate, tripolyphosphoric acid, orphytic acid.

In some embodiments of the invention, the chelating agent is an at leastbidentate chelating agent, such as an at least tridentate chelatingagent, such as an at least tetradentate chelating agent, preferably anat least pentadentate chelating agent, and even more preferably an atleast hexadentate chelating agent.

An at least bidentate chelating agent is capable of forming at least 2co-ordinate bonds with the same metal ion. An at least tridentatechelating agent is capable of forming at least 3 co-ordinate bonds withthe same metal ion. An at least tetradentate chelating agent is capableof forming at least 4 co-ordinate bonds with the same metal ion. An atleast pentadentate chelating agent is capable of forming at least 5co-ordinate bonds with the same metal ion. An at least hexadentatechelating agent is capable of forming at least 6 co-ordinate bonds withthe same metal ion.

Useful tridentate chelating agents are e.g. di-carboxylic acids such asmalonic acid, or e.g glycine.

Useful tridentate chelating agents are e.g. tri-carboxylic acids such ascitric acid.

Useful tetradentate chelating agents are e.g. corrole molecules, hememolecules, triethylenetetramine (trien), tris(2-aminoethyl)amine (tren),tris(2-diphenylphosphineethyl)amine, and nitrilotriacetic acid (nta).

A useful pentadentate chelating agents is e.g ethylenediaminetriacetate.

Useful hexadentate chelating agents are e.g. ethylenediaminetetraacetate(EDTA) and 1,10-diaza-4,7,13,16,21,24-hexaoxabicyclo[8.8.8]hexacosane(Cryptand [2,2,2]).

In some preferred embodiments of the invention, the chelating agent isEDTA.

The present invention may be employed in a wide range of frozen foodproducts, and is particularly advantageous in aerated frozen foodproducts.

Thus, in some preferred embodiments of the invention, the frozen foodproduct is an aerated frozen food product.

In the context of the present invention, the term “aerated frozen foodproduct” means that the frozen food product contains small air bubbles,typically smaller than 0.5 mm in diameter and sometimes even smallerthan 0.1 mm. The degree of aeration is often measured by means of theoverrun of the aerated frozen food product.

In the context of the present invention, the term “overrun” relates tothe %-increase of the volume of an aerated frozen food product relativeto a frozen food product without any air bubbles, which increase can berelated to the air bubbles of the aerated frozen food product.

The overrun may e.g. be determined by taking a sample having the volumeV, of an aerated frozen food product. The sample of the aerated frozenfood product is then melted and the air bubbles are removed, e.g. bydegassing. The volume of the melted food product without air bubbles,V_(m), is then measured. The overrun, O, can be determined as

$O = {{\frac{V_{a} - V_{m}}{V_{m}} \cdot 100}\%}$

An aerated frozen food product typically has an overrun of at least0.5%, such as at least 1%.

The frozen food product typically has an overrun of at least 10%, suchas at least 10% or at least 50%, preferably at least 100% such as atleast 150%, and in some types of frozen food products even morepreferably at least 200% such as at least 250%.

The frozen food product may e.g. have an overrun in the range of10%-300%, such as in the range of 25%-250%, preferably in the range of50%-200%, and even more preferably in the range of 75%-150%, such as inthe range of 100%-125%.

The frozen food product may e.g. comprise at least one frozen foodproduct selected from the group consisting of ice cream, low fat icecream, ice milk, sherbet, sorbet, frozen fruit juice, frozen yoghurt,frozen water ice, aerated frozen bars, frozen dessert, frozen aeratedcream, and a combination thereof.

It is thus envisioned that the frozen food product may be a combinationof different types of conventional frozen food product, such as acombination of frozen ice cream and frozen sorbet; or frozen low fat icecream and frozen fruit juice.

In some embodiments of the invention, the frozen food product is a lowfat frozen food product. The low fat frozen food product normallycomprises at most 10% fat by weight, such as at most 5% fat, preferablyat most 3% fat, such as at most 2% fat by weight, or at most 1% fat byweight.

In the context of the present invention, the term “fat” should beinterpreted broadly and generally relates to one or more triglyceridesindependent of their melting temperature. The term “fat” comprises bothtriglycerides that are in liquid form at 25° C., as well astriglycerides that are in solid or semi-solid form at 25° C.

In some preferred embodiments of the invention, the frozen food productis an ice cream.

The ice cream typically comprises fat in an amount of 0.01-25% byweight, and preferably in an amount of 0.1-18% by weight.

The ice cream typically comprises bulking agent in an amount of 1-35% byweight, and preferably in an amount of 5-25% by weight.

Typically, the bulking agent comprises at least one bulking agentselected from the group consisting of a sugar, sugar alcohol,polydextrose, maltodextrin, a polyol, native starch, modified starch,microcrystalline cellulose, and mixtures thereof.

The ice cream typically comprises milk solid non-fat in an amount of0.5-30% by weight, and preferably in an amount of 2-20% by weight.

In the context of the present invention, the term “milk solid non-fat”relates to solid materials that can be derived from milk, and whichsolid material is not fat.

The ice cream typically comprises emulsifying system in an amount of0.01-10% by weight, and preferably in an amount of 0.1-2% by weight.

The ice cream typically comprises stabilizer in an amount of 0.01-5% byweight in an amount of 0.1-2% by weight.

The ice cream typically comprises water in an amount of 20-90% byweight, and preferably in an amount of 40-80% by weight.

In some embodiments of the invention, the ice cream comprises fat in anamount of 0.1-18% by weight, bulking agent in an amount of 5-25% byweight, milk solid non-fat in an amount of 2-20% by weight, emulsifyingsystem in an amount of 0.01-10% by weight, stabilizer in an amount of0.01-5% by weight, and water in an amount of 40-80% by weight.

The present inventors have found that the emulsifying system of thepresent invention is very useful as an emulsifier for low fat ice cream.Thus, in some preferred embodiments of the invention, the frozen foodproduct is a low fat ice cream.

The low fat ice cream normally comprises at most 10% fat by weight, suchas at most 5% fat, preferably at most 3% fat, such as at most 2% fat byweight, or at most 1% fat by weight.

Even lower amounts of fat may be used, thus, the low fat ice cream maycomprise at most 3% fat by weight, such as at most 2% fat, preferably atmost 1% fat, such as at most 0.5% fat by weight, or at most 0.2% fat byweight.

A low fat ice cream may e.g. comprise fat in an amount of 0.01-10% byweight, such as in an amount of 0.05-8% by weight, preferably in anamount of 0.1-5% by weight, and even more preferably in an amount of0.25-3% by weight.

The low fat ice cream may comprise fat in an amount of 0.01-10% byweight, bulking agent in an amount of 5-35% by weight, milk solidnon-fat in an amount of 5-15% by weight, emulsifying system in an amountof 0.01-10% by weight, stabilizer in an amount of 0.01-15% by weight,and water in an amount of 40-80% by weight.

A low fat ice cream typically comprises fat in an amount of 0.1-5% byweight, bulking agent in an amount of 5-35% by weight, milk solidnon-fat in an amount of 5-15% by weight, emulsifying system in an amountof 0.01-10% by weight, stabilizer in an amount of 0.01-15% by weight,and water in an amount of 40-80% by weight.

The frozen food product may e.g. comprise a frozen yoghurt.

The frozen food product may e.g. comprise a sorbet.

The frozen food product may also comprise a sherbet.

In some embodiments of the invention, the frozen food product comprisesor essentially consists of an aerated cream and the emulsifier system.Normally, an aerated cream contains at least 10% fat by weight, such asat least 15% fat by weight, preferably at least 25% fat by weight, suchas at least 30% fat by weight, and even more preferably at least 40% fatby weight, such as at least at 50% fat by weight. The aerated creampreferably comprises milk fat.

Another aspect of the invention relates to an emulsifying system asdescribed herein, i.e. an emulsifying system comprising a 2-PGME of afatty acid.

In some preferred embodiments of the invention, the emulsifying systemfurthermore comprises a 1-PGME of a fatty acid.

The ratio by weight of 2-PGME and 1-PGME in the emulsifying system maye.g. be at least 1:4, such at least 1:3, or at least 3:7, preferably atleast 1:2, such as at least 4:7, and even more preferably at least 4:6,such as at least 1:1. It is envisioned that the ratio by weight of2-PGME and 1-PGME in the emulsifying system may e.g. be at least 2:1,such as at least 3:1, at least 8:2, or at least 9:1.

The ratio by weight of 2-PGME and 1-PGME in the emulsifying system isnormally in the range of 1:10 to 10:1, such as in the range of 1:8-8:1,preferably in the range of 1:6-6:1; such as in the range of 1:4-4:1, andeven more preferably in the range of 1:2-2:1, such as in the range of1:1.5-1.5:1, and preferably in the range of 4:5 to 5:4.

It is also envisioned that the ratio by weight of 2-PGME and 1-PGME inthe emulsifying system may be in the range of 3:7 to 10:1, such as inthe range of 3:7 to 8:1, preferably in the range of 3:7 to 6:1 , such asin the range of 3:7 to 4:1, and even more preferably in the range of 3:7to 2:1, such as in the range of 3:7 to 1:1.

Additionally it is envisioned that the ratio by weight of 2-PGME and1-PGME of the emulsifying system may be in the range of 3:7 to 10:1,such as in the range of 1:1 to 10:1, preferably in the range of 2:1 to10:1 , such as in the range of 4:1 to 10:1, and even more preferably inthe range of 6:1 to 10:1, such as in the range of 8:1 to 10:1.

Emulsifying systems having the above ratios between 2-PGME and 1-PGMEhave been found to be useful for ice creams and particularly for low fatice creams.

The emulsifying system typically comprises at least 5% 2-PGME by weight,such as at least 10%, or at least 20%, preferably at least 25%, such asat least 30%, and even more preferably at least 33%, such as at least35%.

In some preferred embodiments of the invention, the emulsifying systemeven comprises at least 40% 2-PGME by weight, such as at least 45%, orat least 50%, preferably at least 55%, such as at least 60%, and evenmore preferably at least 65% such as at least 75%.

It is envisioned that the emulsifying system may comprise approximately100% 2-PGME by weight, i.e. at least 80% by weight of a 2-PGME, such asat least 85, preferably at least 90%, such as at least 95%, and evenmore preferably at least 97.5% such as at least 99%.

In some preferred embodiments of the invention, the emulsifying systemcomprises at least 35% 2-PGME by weight.

The emulsifying system typically comprises at least 5% 1-PGME by weight,such as at least 10%, or at least 20%, preferably at least 25%, such asat least 30%, and even more preferably at least 33%, such as at least35%.

In some preferred embodiments of the invention, the emulsifying systemeven comprises at least 40% 1-PGME by weight, such as at least 45%, orat least 50%, preferably at least 55%, such as at least 60%, and evenmore preferably at least 65% such as at least 75%.

In some preferred embodiments of the invention, the emulsifying systemcomprises 2-PGME in an amount in the range of 5-95% by weight, and1-PGME in an amount in the range of 2-95% by weight.

For example, the emulsifying system may comprise 2-PGME in an amount inthe range of 20-90% by weight, and 1-PGME in an amount in the range of5-75% by weight.

Alternatively, the emulsifying system may comprise 2-PGME in an amountin the range of 30-90% by weight, and 1-PGME in an amount in the rangeof 5-60% by weight.

For example, the emulsifying system may comprise 2-PGME in an amount inthe range of 35-95% by weight, and 1-PGME in an amount in the range of5-65% by weight.

The emulsifying system may e.g. comprise 2-PGME in an amount in therange of 40-90% by weight, and 1-PGME in an amount in the range of 5-60%by weight.

Thus, the emulsifying system may comprise 2-PGME in an amount in therange of 40-70% by weight, and 1-PGME in an amount in the range of25-60% by weight.

Also, the emulsifying system may comprise 2-PGME in an amount in therange of 40-60% by weight, and 1-PGME in an amount in the range of40-60% by weight, such as 2-PGME in an amount in the range of 45-55% byweight, and 1-PGME in an amount in the range of 45-55% by weight

A number of different fatty acids may be used in 1-PGME and 2-PGME ofthe emulsifying system.

However, the fatty acids of the 2-PGME and/or the 1-PGME typicallycomprise one or more fatty acid containing in the range of 4 to 24carbon atoms, preferably in the range of 14-20 carbon atoms, and evenmore preferably in the range of 16-18 carbon atoms.

The term “and/or” used in the context “X and/or Y” should be interpretedas “X”, or “Y”, or “X and Y”.

The 2-PGME and/or the 1-PGME may comprise a saturated fatty acid.

Alternatively or in addition, the fatty acid of the 2-PGME and/or the1-PGME may comprise an unsaturated fatty acid, such as amono-unsaturated fatty acid, or a poly-unsaturated fatty acid.

The emulsifying system may thus comprise a 2-PMGE comprising a saturatedfatty acids, and a 2-PMGE comprising an unsaturated fatty acids.

Likewise, the emulsifying system may comprise a 1-PMGE comprising asaturated fatty acids, and a 1-PMGE comprising an unsaturated fattyacids.

Useful fatty acids may be derived from a number of different vegetableand animal fats. In some embodiments of the invention, at least onefatty acid of the 2-PGME or the 1-PGME is derived from a fat or oilselected from the group consisting of sunflower oil, sunflower seed oil,palm oil, palm kernel oil, coconut oil, rape seed oil, soya bean oil,and a mixture thereof.

In some preferred embodiments of the invention, the emulsifying systemcomprises one or more additional emulsifiers.

The additional emulsifier may e.g. comprise a diglyceride.Alternatively, or in addition thereto, the additional emulsifier maycomprise a monoglyceride. Thus, the additional emulsifier may e.g.comprise a monoglyceride and a diglyceride.

The fatty acid of the monoglyceride may comprise a saturated fatty acid.

In the context of the present invention, when reference is made to oneor more fatty acids of a monoglyceride, a diglyceride, a triglyceride, aPGME, or a PDME, it should be understood that the fatty acids are not intheir free form, but are bound to glycerol or propylene glycol by meansof ester bonds. It is, however, possible to derived the fatty acids fromthese esters by hydrolysis.

The fatty acids of the diglyceride may comprise saturated fatty acids.

The fatty acid of the monoglyceride may comprise an unsaturated fattyacid. The fatty acids of the diglyceride may comprise unsaturated fattyacids.

The fatty acids of the monoglyceride may comprise a saturated fatty acidand an unsaturated fatty acid.

The fatty acids of the diglyceride may comprise saturated fatty acidsand unsaturated fatty acids.

In some embodiments of the invention, the emulsifying system comprisesof diglyceride in an amount of at least 5% by weight, such as at least10%, or at least 20%, preferably at least 25%, such as at least 30%, andeven more preferably at least 33%, such as at least 35%.

The emulsifying system even comprises at least 40% diglyceride byweight, such as at least 45%, or at least 50%, preferably at least 55%,such as at least 60%, and even more preferably at least 65% such as atleast 75%.

The additional emulsifier may comprise one or more other emulsifiersdescribed herein.

However, in some embodiments of the invention, the emulsifying systemdoes not contain sorbitan tristearate.

The ratio by weight between the total amount of propylene glycolmonoester and the total amount of monoglyceride and diglyceride may beat least 1:4, such as at least 1:3, preferably at least 1:2, such as atleast 1:1, and even more preferably preferably at least 2:1

For example, the ratio by weight between the total amount of propyleneglycol monoester and the total amount of monoglyceride and diglyceridemay be in the range of 1:4 to 10:1, preferably in the range 1:3-5:1,such as in the range 1:3-3:1, and even more preferably in the range1:2-2:1

In some embodiments of the invention, the emulsifying systemadditionally comprises one or more components selected from the groupconsisting of monoglycerides, diglycerides, triglycerides, glycerol,free fatty acids, and mixtures thereof. The emulsifying system mayfurthermore comprise diesters of fatty acids and propane-1,2-diol,typically in small amounts if present at all.

As mentioned above, it is envisioned that the emulsifying system maycomprise useful additives such as a stabilizer. For example, theemulsifying system may comprise in the range of 1-90% stabilizer byweight, preferably in the range of 10-80% stabilizer by weight, such asin the range of 15-60% stabilizer by weight, and even more preferred inthe range of 20%-50% stabilizer by weight.

The present inventors have found that the emulsifying systemadvantageously may contain one or more stabilisers before theemulsifying system is added to the food product. The presence of theemulsifiers in the emulsifying system eases the dispersion andhomogeneous distribution of the emulsifier and the stabiliser in thefood product. It is believed that the emulsifiers of the emulsifyingsystem act as wetting agents on the surface of the stabilisers, thusenhancing the wettability and the dispersion of the stabiliser. Withoutbeing bound by theory, it is furthermore believed that some of theunique properties of the frozen food products of the invention at leastpartly are a result of the improved dispersion of the stabiliser in thefrozen food product.

The emulsifying system may be formulated in a number of different waysdepending on the application in which it has to be used.

The emulsifying system may e.g. be in liquid form, in semi-solid form,or in solid form, e.g. at 25° C. For example, at the emulsifying systemmay be in the form of a powder, a granulate, or a paste. The powder orgranulate is preferably free flowing.

The emulsifier of the emulsifying system may comprise hydratedemulsifiers, e.g. hydrated in water or in one or more polyol, such aspropylene glycol (propane-1,2-diol) and/or glycerol. The hydratedemulsifiers may furthermore be hydrated in a mixture of water andpropane-1,2-diol, or in a mixture of water glycerol.

Preparation of a hydrated emulsifier can e.g. be done by mixing waterand/or polyol and an emulsifier at a temperature below the melting pointof the emulsifier and successively increasing the temperature to a pointabove the melting point, optionally adjusting the pH, and cooling thehydrated emulsifier below the melting point of the emulsifier, e.g.ambient temperature.

For example, at least 25% by weight of the total amount of emulsifier ofthe emulsifying system may be hydrated emulsifiers, preferably at least50% by weight of the total amount of emulsifier, such as at least 75% byweight, and even more preferably at least 90% by weight such as at least95% by weight of the total amount of emulsifiers may be hydratedemulsifiers. Substantially all the emulsifiers of the emulsifying systemmay be hydrated.

In some embodiments of the invention, the emulsifier of the emulsifyingsystem comprises emulsifiers dissolved or incorporated in fat.

Normally, at least 25% by weight of the total amount of emulsifier ofthe emulsifying system is dissolved or incorporated in fat, preferablyat least 50% by weight of the total amount of emulsifier, such as atleast 75% by weight, and even more preferably at least 90% by weightsuch as at least 95% by weight of the total amount of emulsifiers may bedissolved or incorporated in fat. Substantially all the emulsifiers ofthe emulsifying system may be hydrated.

The present inventors have found 2-PGME of the emulsifying system isconverted to 1-PGME under some conditions, possibly due to acylmigration. The inventors have discovered that this problem can be solvedby keeping the emulsifying system at low temperature, e.g. duringstorage and/or during transportation.

Thus, in some preferred embodiments of the invention, the temperature ofthe emulsifying system is at most 45° C., preferably at most 35° C.,such as at most 25° C., and even more preferred at most 5° C., such asat most 0° C. For example, the temperature of the emulsifying system maybe at most 45° C. during storage and/or during transportation,preferably at most 35° C., such as at most 25° C., and even morepreferred at most 5° C., such as at most 0° C. during storage and/orduring transportation.

In some embodiments of the invention, the temperature of the emulsifyingsystem, e.g. during storage and/or during transportation, is in therange of −30° C. to 45° C., such as 0° C. −10 40° C., preferably 5° C.−35° C., and even more preferably in the range 10° C-30° C., such as inthe range 15° C-25° C.

Yet another aspect of the invention relates to a packaged emulsifyingsystem comprising a container, said container comprising an emulsifyingsystem as described herein and a container wall, which protects theemulsifying system from the surrounding environment.

The temperature of the emulsifier system of the packaged emulsifiersystem, e.g. during storage and/or during transportation, is preferablyin the range of −30° C. to 45° C., such as 0° C.-40° C., preferably 5°C.-35° C., and even more preferably in the range 10° C-30° C., such asin the range 15° C-25° C.

The present emulsifying systems appear to have an acceptable stability,especially when stored or transported in solid form.

Thus, in some embodiments of the invention, the emulsifiers of theemulsifying system is in solid form during storage and/or duringtransportation.

In some embodiments of the invention, the emulsifying system is in solidform during storage and/or during transportation.

A further aspect of the invention relates to a method of preparing afrozen food product comprising the step of

-   -   a) mixing a food intermediate with an emulsifying system as        described herein, thus obtaining the mixture,    -   b) optionally, heating the mixture or the food intermediate to a        temperature sufficient for the emulsifying system to soften or        melt, and    -   c) freezing the resulting mixture.

In some embodiments of the invention, step b) is not optional, thus themixture is heated to a temperature sufficient for the emulsifying systemto melt. The temperature is typically near the softening point ormelting point of the emulsifying system.

The emulsifying system which is added in step a) may e.g. comprise ahydrated emulsifier or an emulsifier dissolved or incorporated in fat.An advantage of an emulsifying system comprising a hydrated emulsifieris that step b) may be omitted.

Step a) and b) may be performed separately or concurrently, i.e. thefood intermediate may be heated to the temperature of step b) when theemulsifying system is added.

As mentioned above, the components of the emulsifying system can both beapplied to food intermediate as a mixture, or separately but at the sametime. Alternatively, the components of the emulsifying system can beapplied to the other ingredients of the frozen food product separatelyand at different times during the production of the frozen food product.

Normally, 2-PGME is present in an amount of at least 0.01% by weight ofthe food intermediate, such as at least 0.1% by weight, preferably atleast 0.15% by weight, such as at least 0.2% by weight, and even morepreferably at least 0.25% by weight of the food intermediate.

2-PGME may for example be present in an amount of 0.01% to 10.0% byweight of the food intermediate, such as in an amount of 0.1% to 1% byweight, preferably in an amount of 0.15% to 0.5% by weight, and evenmore preferably in an amount of 0.2% to 0.4% by weight, such as in anamount of 0.25% to 0.35% by weight.

Monoglyceride and/or diglyceride may be present in an amount of 0.01% to5.0% by weight of the food intermediate. The ratio by weight between thetotal amount of propylene glycol monoester and a total amount ofmonoglyceride and diglyceride is typically in the range of 1:4 to 10:1.

The method of preparing the frozen food product may furthermorecomprising one or more steps selected from the group of:

-   pasteurizing the mixture,-   homogenizing the mixture-   sterilizing the mixture,-   cooling the mixture,-   aging the mixture,-   aerating the mixture,-   freezing the mixture, and-   combinations thereof.

A number of useful features related to the preparation of frozen foodproducts, such as pasteurization, homogenization, aging, aeration,sterilization, and freezing, are e.g. described in Arbuckle and Marshalland in the PCT application WO 2005/060,763. The contents of bothdocuments are incorporated herein by reference for all purposes.

A preferred method of sterilizing the mixture is ultra high temperature(UHT) sterilization.

In some preferred embodiments of the invention, the method comprisesstep a), and the steps of:

-   homogenize the mixture of step b)-   sterilizing the mixture-   aging the mixture,-   aerating the mixture, and-   freezing the mixture.

Yet an aspect of the invention relates to the use of an emulsifyingsystem as described herein as emulsifier in a frozen food product.

The emulsifying system is particularly useful as emulsifier in frozenfood products such as frozen desserts, ice cream, low fat ice cream, icemilk, sherbets, sorbet, frozen fruit juice, frozen yoghurt, frozen waterice, aerated frozen bars, creams, and imitation creams.

It should be noted that embodiments and features described in thecontext of one of the aspects of the present invention also apply to theother aspects of the invention.

All patent and non-patent references cited in the present application,are hereby incorporated by reference in their entirety.

The invention will now be described in further details by the followingitems:

1. A frozen food product comprising an emulsifying system comprising a2-propylene glycol monoester of a fatty acid (2-PGME).

2. The frozen food product according to item 1, wherein the emulsifyingsystem additionally comprises a 1-propylene glycol monoester of a fattyacid (1-PGME).

3. The frozen food product according to item 2, wherein the ratio byweight of 2-PGME and 1-PGME is at least 1:4

4. The frozen food product according to item 2, wherein the ratio byweight of 2-PGME and 1-PGME is 1:10 to 10:1.

5. The frozen food product according to any of the items 1-4, whereinthe 2-PGME is present in an amount of at least 0.01% by weight of thefrozen food product.

6. The frozen food product according to any of the items 1-5, whereinthe 1-PGME is present in an amount of at least 0.01% by weight of thefrozen food product.

7. The frozen food product according to any of the items 1-6, whereinthe 2-PGME is present in an amount of at least 0.01% by weight of thefrozen food product and the 1-PGME is present in an amount of at least0.01% by weight of the frozen food product.

8. The frozen food product according to any of the items 1-7, whereinthe 2-PGME is present in an amount of 0.01% to 10% by weight of thefrozen food product.

9. The frozen food product according to any of the items 1-8, whereinthe 1-PGME is present in an amount of 0.01% to 10% by weight of thefrozen food product.

10. The frozen food product according to any of the items 1-9, whereinthe 2-PGME is present in an amount of 0.01% to 10% by weight of thefrozen food product and the 1-PGME is present in an amount of 0.01% to10% by weight of the frozen food product.

11. The frozen food product according to any of the items 1-10, whereinthe 2-PGME is present in an amount of 0.05% to 1% by weight of thefrozen food product and the 1-PGME is present in an amount of 0.05% to1% by weight of the frozen food product.

12. The frozen food product according to any of the items 1-11, whereinthe emulsifying system comprises one or more additional emulsifiers.

13. The frozen food product according to item 12, wherein the additionalemulsifier comprises a diglyceride.

14. The frozen food product according to item 12 or 13, wherein theadditional emulsifier comprises a monoglyceride.

15. The frozen food product according to any of items 12-14, wherein theadditional emulsifier comprises a monoglyceride and a diglyceride.

16. The frozen food product according to any of items 14-15, wherein thefatty acid of the monoglyceride comprises a saturated fatty acid.

17. The frozen food product according to any of items 13-16, wherein thefatty acids of the diglyceride comprise saturated fatty acids.

18. The frozen food product according to any of the items 14-17, whereinthe fatty acid of the monoglyceride comprises an unsaturated fatty acid.

19. The frozen food product according to any of the items 13-18, whereinthe fatty acids of the diglyceride comprise unsaturated fatty acids.

20. The frozen food product according to any of the items 13-19 whereinthe diglyceride is present in an amount of at least 0.01% by weight.

21. The frozen food product according to any of the items 13-20 whereinthe monoglyceride is present in an amount of at least 0.01% by weight.

22. The frozen food product according to any of the items 13-21 whereinthe diglyceride is present in an amount of 0.01% to 5.0% by weight.

23. The frozen food product according to any of the items 14-22 whereinthe monoglyceride is present in an amount of 0.01% to 5.0% by weight.

24. The frozen food product according to any of the items 14-22, whereinthe monoglyceride is present in an amount of 0.01% to 5.0% by weight anddiglyceride is present in an amount of 0.01% to 5.0% by weight.

25. The frozen food product according to any of the items 14-24, whereinthe monoglyceride is present in an amount of 0.02% to 1.0% by weight anddiglyceride is present in an amount of 0.05% to 2.0% by weight.

26. The frozen food product according to any of the items 14-25, whereinthe monoglyceride is present in an amount of 0.05% to 0.25% by weightand diglyceride is present in an amount of 0.1% to 0.5% by weight.

27. The frozen food product according to any of the items 14-26, whereinthe monoglyceride is present in an amount of 0.05% to 0.15% by weightand diglyceride is present in an amount of 0.15% to 0.4% by weight.

28. The frozen food product according to any of the items 14-27, wherein2-PGME is present in an amount of 0.01% to 10% by weight, 1-PGME ispresent in an amount of 0.01% to 10% by weight, monoglyceride is presentin an amount of 0.01% to 5.0% by weight, and diglyceride is present inan amount of 0.01% to 5.0% by weight.

29. The frozen food product according to any of the items 14-28, wherein2-PGME is present in an amount of 0.05% to 1% by weight, 1-PGME ispresent in an amount of 0.02% to 1% by weight, monoglyceride is presentin an amount of 0.01% to 1% by weight, and diglyceride is present in anamount of 0.05% to 1% by weight.

30. The frozen food product according to any of the items 14-29, wherein2-PGME is present in an amount of 0.05% to 0.5% by weight, 1-PGME ispresent in an amount of 0.05% to 0.5% by weight, monoglyceride ispresent in an amount of 0.1% to 0.5% by weight, and diglyceride ispresent in an amount of 0.05% to 0.6% by weight.

31. The frozen food product according to any of the items 14-30, whereinthe ratio by weight between the monoglyceride and the diglyceride is atmost 95:5

32. The frozen food product according to any of the items 14-31, whereinthe ratio by weight between monoglyceride and diglyceride is in therange of 2:98 to 95:5.

33. The frozen food product according to any of the preceding items,which additionally comprises one or more stabilizers.

34. The frozen food product according to any of the preceding items,which additionally comprises one or more anti-freeze proteins.

35. The frozen food product according to any of the preceding items,which additionally comprises one or more freezing point depressants.

36. The frozen food product according to any of the preceding items,which additionally comprises one or more isomerization inhibitors.

37. The frozen food product according to item 33, wherein at least onestabilizer is selected from the group of agar, gelatine, gum acacia,pectin, guar gum, locust bean gum, tara gum, gum tragacanth, xanthan,carrageenan, semi-refined carrageenan, eucheuma seaweed, semi-refinedseaweed, carboxymethyl cellulose, microcrystalline cellulose, sodiumalginate, propyleneglycol alginate and its salts, carob gum, guar gum,alginate, starch, and mixtures thereof.

38. The frozen food product according to item 35, wherein at least onefreezing point depressant is selected from the group of an alcohol, apolyol, a sugar, and a mixture thereof.

39. The frozen food product according to item 36, wherein theisomerization inhibitor comprises a chelating agent.

40. The frozen food product according to item 39, wherein the chelatingagent comprises at least one organic acid selected from the groupconsisting of citric acid, malonic cid, gluconic acid tartaric acid andphosphoric acid.

41. The frozen food product according to item 39 or 40, wherein thechelating agent comprises glycine.

42. The frozen food product according to any of the preceding items,wherein the frozen food product is an aerated frozen food product.

43. The frozen food product according to item 42, having an overrun ofat least 10%

44. The frozen food product according to any of the preceding items,wherein the frozen food product comprises at least one frozen foodproduct selected from the group consisting of ice cream, low fat icecream, ice milk, sherbet, sorbet, frozen fruit juice, frozen yoghurt,frozen water ice, aerated frozen bars, frozen dessert, frozen aeratedcream, unwhipped dairy cream, imitation creams, and a combinationthereof.

45. The frozen food product according to item 44, wherein the frozenfood product is an ice cream.

46. The frozen food product according to item 45, wherein the ice creamcomprises fat in an amount of 0.1-18% by weight, bulking agent in anamount of 5-25% by weight, milk solid non-fat in an amount of 2-20% byweight, emulsifying system in an amount of 0.01-10% by weight,stabilizer in an amount of 0.01-5% by weight, and water in an amount of40-80% by weight.

47. The frozen food product according to item 45 or 46, wherein thefrozen food product is a low fat ice cream.

48. The frozen food product according to 47, wherein the low fat icecream comprises at most 10% fat by weight, such as at most 5% fat,preferably at most 3% fat, such as at most 2% fat by weight, or at most1% fat by weight.

49. The frozen food product according to 47, wherein the low fat icecream comprises at most 3% fat by weight, such as at most 2% fat,preferably at most 1% fat, such as at most 0.5% fat by weight, or atmost 0.2% fat by weight

50. The frozen food product according to items 45 or 46, wherein thefrozen food product is a sorbet.

51. The frozen food product according to items 45 or 46, wherein thefrozen food product is a sherbet.

52. The frozen food product according to any of the items 47-49, whereinthe low fat ice cream comprises fat in an amount of 0.01-10% by weight,bulking agent in an amount of 5-35% by weight, milk solid non-fat in anamount of 5-12% by weight, emulsifying system in an amount of 0.01-10%by weight, stabilizer in an amount of 0.01-15% by weight, and water inan amount of 40-80% by weight.

53. The frozen food product according to item 52, wherein the low fatice cream comprises fat in an amount of 0.1-5% by weight, bulking agentin an amount of 5-35% by weight, milk solid non-fat in an amount of5-12% by weight, emulsifying system in an amount of 0.01-10% by weight,stabilizer in an amount of 0.01-15% by weight, and water in an amount of40-80% by weight.

54. The frozen food product according to item 44, wherein the frozenfood product is a frozen yoghurt.

55. The frozen food product according to item 44, wherein the frozenfood product is aerated cream.

56. The frozen food product according to item 46-55, wherein the bulkingagent comprises at least one bulking agent selected from the groupconsisting of a sugar, sugar alcohol, polydextrose, maltodextrin, apolyol, native starch, modified starch, microcrystalline cellulose, andmixtures thereof.

57. An emulsifying system comprising a 2-PGME of a fatty acid.

58. The emulsifying system according to item 57, furthermore comprisinga 1-PGME of a fatty acid.

59. The emulsifying system according to item 58, wherein the ratio byweight of 2-PGME and 1-PGME is at least 1:4.

60. The emulsifying system according to item 58 or 59, wherein the ratioby weight of 2-PGME and 1-PGME is 1:10-10:1.

61. The emulsifying system according to any of the items 57-60comprising at least 5% 2-PGME by weight.

62. The emulsifying system according to any of the items 57-61comprising at least 35% 2-PGME by weight.

63. The emulsifying system according to any of the items 58-62comprising at least 5% 1-PGME by weight 1-PGME.

64. The emulsifying system according to any of the items 58-63comprising at least 35% 1-PGME by weight.

65. The emulsifying system according to any of the items 58-64comprising 2-PGME in an amount in the range of 5-95% by weight, and1-PGME in an amount in the range of 2-95% by weight.

66. The emulsifying system according to any of the items 58-65comprising 2-PGME in an amount in the range of 20-90% by weight, and1-PGME in an amount in the range of 5-75% by weight.

67. The emulsifying system according to any of the items 58-66comprising 2-PGME in an amount in the range of 30-90% by weight, and1-PGME in an amount in the range of 5-60% by weight.

68. The emulsifying system according to any of the items 58-67comprising 2-PGME in an amount in the range of 35-95% by weight, and1-PGME in an amount in the range of 5-65% by weight.

69. The emulsifying system according to any of the items 58-68comprising 2-PGME in an amount in the range of 40-90% by weight, and1-PGME in an amount in the range of 5-60% by weight.

70. The emulsifying system according to any of the items 58-69comprising 2-PGME in an amount in the range of 40-70% by weight, and1-PGME in an amount in the range of 25-60% by weight.

71. The emulsifying system according to any of the preceding items,wherein the 2-PGME and/or the 1-PGME comprises one or more fatty acidscontaining in the range of 4-24 carbon atoms.

72. The emulsifying system according to item 71, wherein the fatty acidof the 2-PGME and/or the 1-PGME comprises a saturated fatty acid.

73. The emulsifying system according to item 71, wherein the fatty acidof the 2-PGME and/or the 1-PGME comprises an unsaturated fatty acid.

74. The emulsifying system according to item 71, the emulsifying systemcomprising:

-   -   a 2-PMGE comprising a saturated fatty acids, and    -   a 2-PMGE comprising an unsaturated fatty acids.

75. The emulsifying system according to any of the items 71-74, theemulsifying system comprising:

-   -   a 1-PMGE comprising a saturated fatty acids, and    -   a 1-PMGE comprising an unsaturated fatty acids.

76. The emulsifying system according to any one of the items 71-75,wherein the fatty acid contains 14-20 carbon atoms, preferably 16-18carbon atoms.

77. The emulsifying system according to any one of the items 71-76,wherein the fatty acid contains 16 or 18 carbon atoms.

78. The emulsifying system according to any one of the items 71-77,wherein the fatty acid is a unsaturated, e.g. mono-unsaturated, fattyacid.

79. The emulsifying system according to any of the preceding items,wherein at least one fatty acid of the 2-PGME or the 1-PGME is derivedfrom a fat or oil selected from the group consisting of sunflower oil,sunflower seed oil, palm oil, palm kernel oil, coconut oil, rape seedoil, soya bean oil, and a mixture thereof.

80. The emulsifying system according to any of the preceding items,which comprises one or more additional emulsifier.

81. The emulsifying system according to item 80, wherein the additionalemulsifier comprises a diglyceride.

82. The emulsifying system according to item 80 or 81, wherein theadditional emulsifier comprises a monoglyceride.

83. The emulsifying system according to any of items 80-82, wherein theadditional emulsifier comprises a monoglyceride and a diglyceride.

84. The emulsifying system according to any of items 82-83, wherein thefatty acid of the monoglyceride comprises a saturated fatty acid.

85. The emulsifying system according to any of items 81-84, wherein thefatty acids of the diglyceride comprise saturated fatty acids.

86. The emulsifying system according to any of the items 82-85, whereinthe fatty acid of the monoglyceride comprises an unsaturated fatty acid.

87. The emulsifying system according to any of the items 81-86, whereinthe fatty acids of the diglyceride comprise unsaturated fatty acids.

88. The emulsifying system according to any of the items 82-87, whereinthe fatty acid of a first monoglyceride comprises a saturated fatty acidand the fatty acid of a second monoglyceride comprises an unsaturatedfatty acid.

89. The emulsifying system according to any of the items 81-88, whereinfatty acids of the diglyceride comprise a saturated fatty acid and anunsaturated fatty acid.

90. The emulsifying system according to any of the items 81-89, whereinthe emulsifying system comprises of diglyceride in an amount of at least5% by weight.

91. The emulsifying system according to any of the items 83-90, whereinthe ratio by weight between the total amount of propylene glycolmonoester and the total amount of monoglyceride and diglyceride is atleast 1:4.

92. The emulsifying system according to any of the items 83-91, whereinthe ratio by weight between total amount of propylene glycol monoesterand the total amount of monoglyceride and diglyceride is in the range of1:4 to 10:1.

93. The emulsifying system according to any of the items 57-92, whichadditionally comprises one or more components selected from the groupconsisting of monoglycerides, diglycerides, triglycerides, glycerol,free fatty acids, and mixtures thereof.

94. The emulsifying system according to any of the items 57-93, whichfurther comprises one or more agents selected from the group of astabilizer, an anti-freeze protein, an isomerisation inhibtor, andmixtures thereof.

95. The emulsifying system according to item 94, wherein theisomerization inhibitor comprises a chelating agent.

96. The emulsifying system according to any of the items 94-95,comprising a stabilizer.

97. The emulsifying system according to any of the items 94-98,comprising in the range of 1-90% stabilizer by weight, preferably in therange of 10-80% stabilizer by weight, such as in the range of 20-60%stabilizer by weight, and even more preferred in the range of 20-50%stabilizer by weight.

98. The emulsifying system according to any of the items 57-97, whereinsaid emulsifying system is in the form of a powder, a granulate, or apaste.

99. The emulsifying system according to any of the items 94-98, whereinthe emulsifier of the emulsifying system comprises hydrated emulsifiers.

100. The emulsifying system according to any of the items 94-99, whereinat least 25% by weight of the total amount of emulsifier of theemulsifying system is hydrated emulsifiers.

101. The emulsifying system according to any of the items 94-100,wherein the emulsifier of the emulsifying system comprises emulsifiersdissolved or incorporated in fat.

102. The emulsifying system according to item 101, wherein at least 25%by weight of the total amount of emulsifier of the emulsifying system isdissolved or incorporated in fat.

103. The emulsifying system according to any of the items 57-102, wherethe temperature of the emulsifying system is at most 45°.

104. A packaged emulsifying system comprising a container, saidcontainer comprising an emulsifying system according to any of the items57-103.

105. The packaged emulsifying system according to item 104, wherein thetemperature of the emulsifying system is in the range of −30° C. to 45°C.

106. The packaged emulsifying system according to item 104, wherein theemulsifiers are on solid form.

107. A packaged emulsifying system according to item 104, wherein theemulsifying system is on solid form.

108. Method of preparing a frozen food product comprising the step of

-   -   a) mixing a food intermediate with an emulsifying system as        described herein, thus obtaining the mixture,    -   b) optionally, heating the mixture or the food intermediate to a        temperature sufficient for the emulsifying system to soften or        melt, and    -   c) freezing the resulting mixture.

109. Method of preparing a frozen food product according to item 108,wherein the emulsifying system of step a) comprises a hydratedemulsifier.

110. Method of preparing a frozen food product according to items 108 or109, wherein the emulsifying system of step a) comprises an emulsifierdissolved or incorporated in fat.

111. The method according to any of the items 108-110, wherein 2-PGME ispresent in an amount of at least 0.01% by weight of the foodintermediate.

112. The method according to any of the items 108-111, wherein 2-PGME ispresent in an amount of 0.01% to 10.0% by weight of the foodintermediate.

113. The method according to any of the items 108-112, whereinmonoglyceride and/or diglyceride is present in an amount of 0.01% to5.0% by weight of the food intermediate.

114. The method according to any of the items 108-113, wherein the ratioby weight between the the total amount of propylene glycol monoester anda total amount of monoglyceride and diglyceride is 1:4 to 10:1.

115. The method of preparing a frozen food product according to any ofthe items 108-114, the method furthermore comprising one or more stepsselected from the group of:

-   -   pasteurize the mixture    -   homogenize the mixture    -   sterilizing the mixture    -   cooling the mixture    -   aging the mixture,    -   aerating the mixture,    -   freeze the mixture,    -   and combinations thereof.

116. The method of preparing a frozen food product according to item115, the method comprising the steps of:

-   -   homogenize the mixture of step b)    -   sterilizing the mixture    -   aging the mixture,    -   aerating the mixture    -   freeze the mixture.

117. Use of an emulsifying system according to any of the items 57-103as an emulsifier in a frozen food product.

The invention will now be described in further details in the followingnon-limiting examples.

EXAMPLES Example 1 Preparation of 1-PGME and 2-PGME

The following two basic ice cream recipes were used for the examplesmentioned herein:

5% fat ice cream:

Vegetable palm kernel fat 5% (Polawar E31) Skim milk powder 6% Wheypowder 6% Sucrose 11.5%   Glucose sirup 42DE 3.35%   Guar gum 0.169Carrageenan 0.0455%    Emulsifiers as specified Water q.s.

2% fat ice cream:

Vegetable palm kernel fat 2% (Polawar E31) Skim milk powder 6.25%   Wheypowder 6.25%   Sucrose 12%  Glucose sirup 42DE 4% Guar gum 0.195Carrageenan 0.0525%    Emulsifiers as specified Water q.s.

Example 2 Process for Preparing Ice Cream

The ice creams to be tested were all prepared by the same generalprocess. All the ingredient were mixed in the water and heated to 75° C.Then the entire mixture was homogenized at 200 bar followed bypasteurisation at 83° C. for approximately 30 seconds. The homogenizedice cream mixture was allowed to rest for 18 hours at 5° C. before itwas aerated and frozen in a lab scale continuous freezer. When the icecream reached a temperature of −5.5 to −6° C. it was filled in 0.2 Lpaper boxes and frozen to −30° C. for 24 hours. After this step thetemperature was raised to −20° C. for minimum 120 hours before thecharacteristics of the ice cream was tested.

Example 3 Tests for Characterising the Ice Cream

The ice creams according to the invention were exposed to the followingtests:

Sensory Test

Sensory test is performed in panel of 7 persons. The panel evaluates theice cream with respect to its texture, ice crystal size, creaminess,coolness, flavour, sandyness, and visual appearance.

Melt Test:

The melt test and the determination of the melt figure of the ice creamis performed as follows.

A sample of ice cream having a temperature in the range of −18° C. to−20° C. is taken out of the freezer its weight is measured. The sampleis then placed on a 4 mm mesh in an air circulated incubator at 25° C.Under the mesh a balance is located for measuring the weight of liquidice cream that melts off the ice cream sample. During the next 90minutes, the weight of melted ice is reported by means of data transferfrom the balance to a computer.

The melt figure is expressed as the loss of weight in % of the ice creamsample after 90 minutes of incubation at 25° C.

The melt figure for each type of ice cream is measure by doubledetermination

The melt figure is determined both for ice cream that been exposed to aheat shock and ice cream that has not been exposed to a heat shock.

Heat Shock:

The some of the ice creams were exposed to a so-called heat shock toobserve sensitivity of the ice cream to temperature fluctuations in itsenvironment. The heat shock was provoked by storing the ice cream for 1week at −20° C. (−19° C. to −21° C.), then for 4 days at −10° C. (−9° C.to −11° C.), and finally for 1 week at −20° C. (−19° C. to −21° C.).

After the heat shock the melt-down properties and sensory properties ofthe ice cream was evaluated.

Example 4 Experiment A

Results from tests done in accordance with the above described and using0.240% propyleneglycolmonoester with different ratio between the 1- and2-isomer and 0.14% monoglyceride (95% mono, iodine value <2) ascoemulsifier are shown in the Table 1 below

TABLE 1 Results for an ice cream formulation containing 5% fat, 0.24%PGME and 0.143% monoglyceride; HS = after heat shock. 2-PGME 1-PGMErelative to relative to Melt Melt figure Sensory total PGME total PGMEfigure (HS) score 91%   9% 32% 53% 2 78%   22% 32% 50% 3 60.5%   39.5%28% 45% 4 51.8%   48.2% 28% 45% 5 33%   66% 30% 59% 2 30%   70% 28% 45%4 16.9%   83.1% 28% 50% 2

From the test it can be concluded that the ratio between the two isomersof propyleneglycolmonoester giving the best ice cream in terms ofsensory score is approximately 1:1, but even 1:3 ratio between 1- and2-isomer shows a quality improvement in terms of sensory scores. Themelting figures shows that this parameter seems to be rather insensibleto the changes in the ratio of the propyleneglycolmonoester isomers.

Example 5 Experiment B

In addition to the tests done with a saturated (iodine value >2)monoglyceride ice cream preparations with different unsaturatedmonoglycerides and diglycerides have been done i.e. the ratio betweenthe monoglyceride and the diglyceride have been varied from 95:5 to20:80. The results for a 5% fat ice cream are shown in the table 2 below

TABLE 2 Results for an ice cream formulation containing 5% fat, 0.24% oftotal PGME and varying amount of unsaturated monoglyceride anddiglyceride. 2-PGME 1-PGME Melt relative to relative to Melt figureSensory total PGME total PGME Unsat. MG Unsat. DG Figure (HS) score 52%48% 0.10% 0.04% <5% 47% 4 52% 48% 0.06% 0.19% <5% 23% 5 33% 66% 0.10%0.04%  6% 55% 4 33% 66% 0.06% 0.19% <5% 37% 5 33% 66% 0.10% 0.30% <5%48% 5 Unsat. MG = unsaturated monoglyceride; Unsat. DG = unsaturateddiglyceride; HS = after heat shock.

The melting of the ice creams before heat shock is found to decreasewhen the saturated monoglyceride is replaced by unsaturated mono- anddiglycerides. After heat shock it is found that the 1:1 ratio betweenthe two PGME isomers increase the melting resistance compared to a 1:2ratio of 2-PGME to 1-PGME. Further it is found that an increase in theratio of diglyceride to monoglyceride improves the sensory score.

Example 6 Experiment C

Results from a test done with a 2% fat ice cream is recorded in Table 3below.

TABLE 3 Results of an ice cream formulation containing 2% fat, 0.24%total PGME, and varying amounts of unsaturated monoglyceride anddiglyceride. 2-PGME 1-PGME Melt relative to relative to Melt figureSensory total PGME total PGME Unsat. MG Unsat. DG figure (HS) score 52%48% 0.10% 0.04% 58% 63% 4 52% 48% 0.06% 0.19% 55% 63% 5 Unsat. MG =unsaturated monoglyceride; Unsat. DG = unsaturated diglyceride; HS =after heat shock. Melt figures after 90 min.

It appears that it is possible to produce a 2% fat ice cream with a highsensory score. It was found that an increase in the ratio of diglycerideto monoglyceride improves the sensory score.

Example 7 Experiment D

A series of various compositions of PGME have been tested together withvarious compositions of monoglycerides and diglycerides in a 5% fat icecream formulation. The results are shown in Tables 4 and 6.

TABLE 4 Results for an ice cream formulation containing 5% fat, 0.24% oftotal PGME and varying amount of monoglycerides and diglycerides. 2-PGME1-PGME Melt relative to relative to Melt figure Sensory total PGME totalPGME Sat. MG Unsat. MG Unsat. DG Figure (HS) score 33% 66% 0.14% 17 47 352% 48% 0.14% 25 45 4 20% 72% 0.14% 29 44 2 52% 48% 0.10% 0.04% 10 51 352% 48% 0.06% 0.19% 3 19 5 Sat. MG = saturated monoglyceride Unsat. MG =unsaturated monoglyceride; Unsat. DG = unsaturated diglyceride; HS =after heat shock. Melt figures after 90 min.

It is observed that the combination of the 2 isomers of PGME in theratio 1:1 and an unsaturated mono-and diglyceride with high level ofdiglyceride increase the melting resistance of the ice cream. Samecombination gives the highest sensory score especially creaminess amongthe samples in this test run. The sample of ice cream produced with thehighest level of 1-PGME is described as cold and less creaminess. Fromthe trials with only saturated monoglyceride added it is observed thatincreasing ratio of 1-PGME in the mixture decrease the sensory score ofthe ice cream.

The ice crystal diameters of the samples were measured by means of SEM(Scanning electron microscopy).

TABLE 5 Ice crystal diameters 2-PGME 1-PGME relative to relative tototal PGME total PGME Sat. MG Unsat. MG Unsat. DG X_(50,3) Span₃ 33% 66%0.14% 39.24 1.09 52% 48% 0.14% 39.46 1.17 20% 72% 0.14% 40.96 1.44 52%48% 0.10% 0.04% 39.16 1.28 52% 48% 0.06% 0.19% 38.05 0.93

It is observed that smallest ice crystals was obtained with thecombination of the 2 isomers of PGME in the ratio of approximately 1:1and an unsaturated mono-and diglyceride with high level of diglyceridei.e. the same combination as resulted in slowest melt down and highestheat shock stability re. Table 4. The largest ice crystals and widestspan of size distribution was found in the sample with high ratio of the1-PGME isomer.

The structure of the ice creams can be seen from the SEM pictures ofFIGS. 1-5. FIG. 1 shows a SEM picture of an ice cream containingapproximately 52% 2-PGME and 48% 1-PGME as well as unsaturateddiglycerides; FIG. 2 shows a SEM picture of an ice cream containingapproximately 52% 2-PGME and 48% 1-PGME as well as unsaturatedmonoglycerides and diglycerides; FIG. 3 shows a SEM picture of an icecream containing approximately 52% 2-PGME and 48% 1-PGME as well assaturated monoglycerides and diglycerides; FIG. 4 shows a SEM picture ofan ice cream containing approximately 33% 2-PGME and 66% 1-PGME as wellas saturated monoglycerides and diglycerides; and FIG. 5 shows a SEMpicture of an ice cream containing PGME approximately 22% 2-PGME and 78%1-PGME as well as saturated monoglycerides and diglycerides,

TABLE 6 Results of an ice cream formulation containing 5% fat, 0.24%total PGME, and varying amounts of unsaturated monoglyceride anddiglyceride. 2-PGME 1-PGME Melt Sensory relative to relative to I₂ Meltfigure score total PGME total PGME Unsat. MG Unsat. DG Value figure (HS)(HS) 33% 66% 0.07% 0.20% 71 <3% 37% 4 33% 66% 0.01% 0.29% 73 <3% 33% 533% 66% 0.02% 0.37% 73 18% 60% 5 33% 66% 0.04% 0.21% 86 <3% 10% 4 33%66% 0.04% 0.17% 86 <3%  7% 4 Unsat. MG = unsaturated monoglyceride;Unsat. DG = unsaturated diglyceride; I₂ value = iodine value; HS = afterheat shock. Melt figures after 90 min.

The results show that increasing level of unsaturated diglycerideincrease the sensory score. It seems like there exists an optimum foraddition of diglycerides when taking melt down properties intoconsideration. Further it is observed that the effect on the meltingproperties depends not only on the level of diglyceride but also on theiodine value of the diglyceride.

Example 8 Experiment E

A series of various compositions of PGME have been tested together withvarious compositions of monoglycerides and diglycerides in a 2% fat icecream formulation. The results are shown in Table 7.

TABLE 7 Results of an ice cream formulation containing 2% fat, 0.24%PGME and varying amounts of unsaturated monoglyceride and diglyceride.2-PGME 1-PGME Melt Sensory relative to relative to I₂ Melt figure scoretotal PGME total PGME Unsat. MG Unsat DG Value figure (HS) (HS) 33% 66%0.07% 0.20% 71 60% 56% 4 33% 66% 0.01% 0.29% 73 59% 54% 5 33% 66% 0.02%0.37% 73 54% 51% 5 33% 66% 0.04% 0.21% 86 51% 50% 4 33% 66% 0.04% 0.17%86 53% 57% 4 Unsat. MG = unsaturated monoglyceride; Unsat. DG =unsaturated diglyceride; I₂ value = iodine value; HS = after heat shock.

It is observed that the sensory score is influenced by the level ofunsaturated diglycerides in the ice cream.

Example 9 Experiment F

A series of various compositions of PGME have been tested together witha high level of unsaturated diglycerides in a 5% fat ice creamformulation. The results are shown in Table 8.

TABLE 8 Results of an ice cream formulation containing 5% fat and 0.24%total PGME. 2-PGME 1-PGME Melt Sensory relative to relative to I₂ Meltfigure score total PGME total PGME Unsat. MG Unsat DG Value figure (HS)(HS) 34% 66% 0.01% 0.29% 73 31% 61% 4 50% 50% 0.01% 0.29% 73  2%  4% 533% 66% 0.02% 0.37% 73 31% 50% 4 Unsat. MG = unsaturated monoglyceride;Unsat. DG = unsaturated diglyceride; I₂ value = iodine value; HS = afterheat shock.

It is from above tests concluded that the combination the 1 and 2isomers of PGME in the ratio 1:1 together with unsaturated diglyceridehas a great positive effect on the melting properties of the ice creamcompared to a PGME with the two isomers in the proportion 1:2. This isnoticed for as well fresh ice cream as for ice cream exposed to heatshock. Increasing the dosage of unsaturated diglyceride improves themelting properties of the ice cream produced with the last mentionedPGME-mixture but not to a level comparable with ice cream produced withthe 1:1 ratio of PGME isomers.

It is also concluded that in highest sensory score especially creaminessis obtained when using the PGME with the 1:1 ratio of the 1-PGME and2-PGME.

REFERENCES

Martin and Lutton Martin J. B. and Lutton E. S., Jour. Am. Oil Chem.Soc. 1965, 42, 529

Arbuckle and Marshall Arbuckle W. S. and Marshall R. T. 1996, Ice Cream,5th ed. Chapman & Hall

US 2005/0,123,666 (US patent application)

WO 2005/060,763 (PCT application)

1. An emulsifying system comprising a 2-propylene glycol monoester of afatty acid (2-PGME) and a 1-propylene glycol monoester of a fatty acid(1-PGME), wherein the emulsifying system further comprisesmonoglycerides and diglycerides and wherein the ratio by weight betweenthe monoglyceride and the diglyceride is at most 50:50
 2. An emulsifyingsystem according to claim 1, wherein the ratio by weight between themonoglyceride and the diglyceride is at most 40:60
 3. The emulsifyingsystem according to claim 1, wherein the ratio by weight between themonoglyceride and the diglyceride is in the range of 4:96 to 40:60. 4.The emulsifying system according to claim 1, wherein the fatty acid ofthe monoglyceride and/or diglyceride comprises an unsaturated fattyacid.
 5. The emulsifying system according to claim 1, wherein the ratioby weight of 2-PGME and 1-PGME is at least 1:4.
 6. The emulsifyingsystem according to claim 1, wherein the ratio by weight between thetotal amount of propylene glycol monoester and the total amount ofmonoglyceride and diglyceride is at least 1:4.
 7. The emulsifying systemaccording to claim 1, wherein the fatty acid of the 2-PGME and/or the1-PGME comprises an unsaturated fatty acid.
 8. The emulsifying systemaccording to claim 1, wherein the fatty acid contains 16 or 18 carbonatoms.
 9. A frozen food product comprising an emulsifying systemaccording to claim
 1. 10. The frozen food product according to claim 9,wherein the frozen food product is an aerated frozen food product. 11.The frozen food product according to claim 9, wherein the frozen foodproduct comprises at least one frozen food product selected from thegroup consisting of ice cream, low fat ice cream, ice milk, sherbet,sorbet, frozen fruit juice, frozen yoghurt, frozen water ice, aeratedfrozen bars, frozen dessert, frozen aerated cream, unwhipped dairycream, imitation creams, and a combination thereof.
 12. A packagedemulsifying system comprising a container, said container comprising anemulsifying system according to claim
 1. 13. The packaged emulsifyingsystem according to claim 12, wherein the temperature of the emulsifyingsystem is in the range of −30° C. to 45° C.
 14. Method of preparing afrozen food product comprising the step of a) mixing a food intermediatewith an emulsifying system according to claim 1, thus obtaining themixture, b) optionally, heating the mixture or the food intermediate toa temperature sufficient for the emulsifying system to soften or melt,and c) freezing the resulting mixture.
 15. Use of an emulsifying systemaccording to claim 1 as an emulsifier in a frozen food product.